Insanely Easy Almond Cookies
These gluten free, dairy free, egg free almond cookies are chewy and delicious. So much flavor in every bite, you won’t believe how good they are! Plus, these paleo cookies are unbelievably easy to make.
Seriously, these almond cookies are magic!
They don’t take much time to make, require only handful of ingredients and one bowl, and make you feel good eating them! If that’s not magic, I don’t know what is.
I’ll take guilt-free cookies any day, especially if they taste like heaven.
Yeah, this isn’t a new recipe. I first shared it back in January, 2014, and it’s been my go-to cookie recipe since then. Also, they get ton of rave reviews from readers all the time!
And because I couldn’t get enough of these cookies last month, I decided it was time to update the photos and add a video to show you just how easy it is to make them.
Oh and Grant LOVES these cookies. And I feel good feeding it to him, because it’s not loaded with processed sugar, butter and all.
Not only are these gluten free cookies are delicious, they’re soooo EASY to make. ( <- Did I mention that already?) You just need one bowl to mix everything in, which literally takes less than 10 minutes.
TIP: I noticed that depending on the ingredients (kind of honey, or maple syrup, or almond flour, etc) you use, the batter can vary in texture a little bit. Say if your batter is a bit on dry side, feel free to add a little bit more honey, or coconut oil to moisten it. This cookie batter is quite forgiving.
Yep, no chilling required! Which is also an important point, because, you know, when cookie craving hits, you need it pronto. Am I right?
And for variation, you can add chocolate chips, coconut flakes, or quick oats. I’ve seen comments from readers that raisins are great addition too! I personally love coconut flakes because it adds more chewiness.
All in all, you’re going to LOVE these paleo cookies.
Chewy Almond Cookies
Yield: About 16 cookies
Prep Time:10 min
Cook Time:8-10 min
Total Time:20 min
- 2 cups (7oz/200gr) almond flour
- ½ teaspoons baking soda
- ¼ teaspoon kosher salt
- 6 tablespoons (120gr) raw honey
- 4 teaspoons (20gr) coconut oil, melted
- 2 teaspoons pure vanilla extract
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together all the ingredients, except optional add-ins. The mixture should be thick and evenly moistened. If you think your batter is too crumbly, feel free to add a little bit more honey or coconut oil. The batter is quite forgiving.
- If using, stir in optional add-ins like chocolate chips.
- Using a medium cookie scoop, shape the dough into 16 1-inch balls and place 8 cookies per baking sheet lined with parchment paper, or silicone mat.
- Flatten the cookie dough balls.
- Bake for 8-10 minutes, or until golden brown. The cookies will be quite fragile as they come out of the oven, so cool for about 5 minutes on the baking sheets first, and then transfer onto wire rack to cool completely.
- Store the cookies in airtight container in the fridge.
Yield: About 16 cookies, Serving Size: 1 cookie
- Amount Per Serving:
- Calories: 117 Calories
- Total Fat: 8.1g
- Sodium: 76.7mg
- Carbohydrates: 9.9g
- Sugar: 7.4g
- Protein: 3g
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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!
This recipe was originally published on January 22, 2014.
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